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Sop Soup

Sop Soup

Total Time: 30 minutes
Hands-on Time: 10 minutes
Makes: 4 servings

The first soups were thick stews (sop) that were eaten soaked up with bread.

Use a French or Italian bread, or a seasoned rustic bread for this recipe, and experiment with different grated cheeses.


1/4 teaspoon Table-Grind Sea Salt 5 lb.

1/8 teaspoon Organic Medium-Grind Black Pepper 1.80 oz.

1/4 teaspoon Organic Ground Paprika 2.10 oz.

1 teaspoon Organic Garlic Granules 2.68 oz.

2 teaspoons Organic Cut & Sifted Oregano Leaf 0.36 oz.

2 teaspoons Organic Cut & Sifted Sweet Basil Leaf 0.56 oz.

5 teaspoons Organic No-Chicken Broth Powder 1 lb.

2 cups stale bread, cut into cubes.

1 teaspoon olive oil.

1 teaspoon olive oil.

1 large onion, sliced.

5 cups water.

1/2 cup freshly grated Parmesan or Romano cheese.


Combine bread cubes and 1 tablespoon olive oil.

Sprinkle with salt, pepper, paprika, garlic, basil and oregano. Sauté until lightly browned.

Set aside.

Heat 1 tablespoon olive oil in a saucepan.

Sauté onion slices until lightly browned.

Combine chicken-flavored broth powder and water in a bowl, then add to onions.

Warm over medium heat, stirring, until powder is dissolved and soup is hot.

Add the bread cubes and gently heat for 10 minutes.

Sprinkle with cheese just before serving.

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